15 kitchen techniques that can make the difference between success and failure—fully explained. By: Tim Cebula and Hanna Klinger
Illustration: Joe McKendry
Meat best served with a nice char on the outside while still rare within—think steak—or quick-cooking ingredients like shrimp can grill from start to finish right over the flame. But this won't suit bone-in chicken. Direct heat can't fight its way into the cool, bone-and-flesh interior before the outside is torched. Start the cuts over direct heat for grill marks and a little char; then move them away from the coal pile or gas flame to finish cooking more slowly.